I made a delicious vanilla-scented peach-blueberry pie in a sweet pie crust. Get new recipes delivered to your inbox at a frequency that works for you! Peach and Blueberry Pie. I think it’s because most photos show a beautifully baked pie, the mere existence of which can bring an inordinate amount of fear and loathing, triggering a wave of kitchen insecurities. So, as expected, this crumble is delicious! Be sure to mix the pie filling and add it to the pie crust then bake it immediately. Great tip is to turn oven off and open a crack when timer goes off. After looking at a peach pie recipe with the same amount of sugar I think I will increase the cornstarch to 1/4 c. next time and that probably will do the trick. Wait until the pie cools before slicing so the mixture can set. This fresh peach and blueberry pie is the taste of summer. I used the entire egg yolk on the crust which made it a very pretty color. This exact date and time happens once every hundred years — a once in a lifetime moment for most of us. Place the peach wedges in a large mixing bowl. Without the bottom crust, this looks like the perfect peach crumble. All text and images © DOROTHY KERN for Crazy for Crust. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Who refuses pie? Place the pie plate on a baking sheet and place in the oven. The topping for today’s pie, however, amps up Aunt Charlotte’s approach because I’ve made the crumbs the size of small boulders, taking a cue from my New York-style crumb cake recipe, which consists of a glorious 3/4 crumb to 1/4 cake ratio. . It’s so flaky, buttery and holds up perfectly when you bake the pie. I’m not sure, Susan, I never tried freezing the filling. The only change I made was substituting corn starch for tapioca just because I didn't have the tapioca. Preheat the oven to 400 degrees. Let it cool in the oven for 1 hour before removing. Instructions. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. If desired, cut shapes out of the top pie crust using a cookie cutter. Also my peaches were very juicy so next time I'll add more flour so it won't come out so runny. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I love this site, but could do without the popover ads and instant videos. Pour over the fruit pie filling. Sprinkle the crumb topping over the pie. All Reviews for Little Ann's Peach and Blueberry Pie - of Reviews. It will also make the filling thinner and it may not set up right when it’s cooled. Add peaches, … If you do, be sure to the fruit is completely thawed before you use it. Place one pie crust on the bottom of a pie plate. Pull up a chair! Carefully stir them so you don’t break or mash the fruit. Remove from the oven to a cooling rack, and wait for about 2 very long hours to cool before slicing. Pour into prepared pie plate. Make this peach blueberry crumb pie and you may never go back to traditional double-crust pies again. Just keep it covered. Please do not use my images without prior permission. Notify me via e-mail if anyone answers my comment. I think it might be one of my favorite fruit combinations ever and there’s no better way to showcase them then in this amazing homemade pie. Transfer the pie to a wire rack; let cool for 2 hours before serving. Vanilla sugar can be purchased, but it's very easy to make at home. Please leave a comment on the blog or share a photo on Pinterest, Pie crust recipe from Ina Garten; filling recipe adapted from Epicurious, Wendy, A Day in the Life on the Farm says. Your pie looks wonderful and I am confounded because it sliced so cleanly and beautifully. Then you have crumble with a broken bottom crust, and that’s a different story. The best part about this pie is that the peaches don't need to be peeled. Delish. I know, I know, this sounds like a cliché and I am not the first person to ever write it. I was wary at first because I had never heard of the combination of peaches and blueberries. The crumb topping is crispy without overwhelming the filling. I would make it again. Make the pie dough: Place the flour, salt and sugar in the bowl of a food processor. 378 calories; protein 3g 6% DV; carbohydrates 53.1g 17% DV; fat 17.7g 27% DV; cholesterol 0mg; sodium 412.3mg 17% DV. Exclusive Member of Mediavine Food. Your peach blueberry pie is just lovely for Pi(e) Day!! Have these ingredients delivered or schedule pickup SAME DAY! Peaches and blueberries are the perfect match and there’s no better way to combine them then in this Peach Blueberry Pie! They are not complicated and can actually be made fairly quickly. Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 30-40 minutes, or until crust is baked through and golden. Waiting is not my strong suit, but this one is worth it, I agree. Learn how your comment data is processed. This site uses Akismet to reduce spam. Subscribe today to get your free copy of my ebook, 10 Easy & Delicious Dessert Recipes. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. This sounds delicious. I doubled up on the corn starch. I would love if you would share your secret with me. Pi is an non-repeating, infinite number represented by the Greek letter π, and used to represent the ratio of the circumference of a circle to its diameter. Once you’ve thawed it and drained it, you can make the filling as instructed in the recipe. Toss peaches and blueberries in a bowl with lemon juice. Preheat oven to 425 degrees F. Whisk cornstarch, cinnamon, 1/2 cup sugar and the remaining 1/4 teaspoon salt in a large bowl until combined. All Rights Reserved. Toss to coat, set aside. The dough comes together easily with minimal effort and chills for an hour. You can create a lattice crust for the top or feel free to use the whole crust and cut vents in it before you bake it. Pi Day is celebrated every March 14 by math fans around the world - and also bakers and pastry chefs. makes one 9-inch pie. They are more benevolent than that. Add comma separated list of ingredients to include in recipe. Only thing is the blueberries gave off a lot of liquid and did not set. Transfer to prepared pie plate and scatter butter pieces over fruit. I made this pie recipe about a month ago and it was delicious…I added a large honey crisp apple to the recipe and used more fruit. Sprinkle evenly with the remaining 1 teaspoon sugar. Information is not currently available for this nutrient. 5 Make the crumb topping: In a small bowl, combine the flour, brown sugar, pinch of salt, and ground ginger (if using) with a fork, breaking up any clumps of brown sugar as you go. Over 100 Pie Recipes for all your Holiday Needs! Roll the second half of the pie dough into a 12-inch circle and place on top of the filling. In a large bowl, whisk together sugar, tapioca, and salt. But for real, it is. 3 Roll out the dough: Using a lightly floured rolling pin, roll the dough out to a rough circle the size of a standard 9-inch pie pan. You just need to chill the dough after it’s rolled out and pressed into the pie pan–step 3 says to return the pie crust to the fridge, where it chills while you are putting together the filling.